HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Veggie Curry Noodles
Thai Veggie Curry Noodles

Thai Veggie Curry Noodles

with Baby Corn, Crushed Peanuts & Herbs

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Is it the sun, is it a pile of gold, no it’s this glowing bowl of green Thai curry. Ribbons of udon noodles are soaked in curry and a fragrant ginger and lemongrass paste. Soothed with veggies including bright baby corn and garnished with nuts and herbs, this curry will brighten up any dinner.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant BasedQuickEasy PrepSpicy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ head




1 bunch

Asian greens

½ tin

baby corn spears

1 packet

udon noodles


1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

ginger & lemongrass paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

¾ tin

Thai green curry paste

(ContainsSoyMay be presentPeanuts)

1 box

coconut milk

1 sachet

vegetable stock powder

1 packet

crushed peanuts


1 bag


Not included in your delivery


olive oil

½ tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2782 kJ
Fat36.1 g
of which saturates20 g
Carbohydrate56.8 g
of which sugars11.1 g
Protein21.4 g
Sodium2529 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle. Chop broccoli (see ingredients) into small florets. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain baby corn spears (see ingredients) and cut into thirds. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, carrot and baby corn until tender, 5-6 minutes. • Add Asian greens, garlic paste, ginger & lemongrass paste and Thai green curry paste (see ingredients) and cook until fragrant, 1-2 minutes.


• Add the cooked noodles, coconut milk, vegetable stock powder, the brown sugar and soy sauce to the pan. Simmer until slightly reduced, 1-2 minutes.

TIP: Add a splash more water if the sauce looks too thick


• Divide Thai veggie curry noodles between bowls. • Garnish with crushed peanuts. Tear over herbs to serve. Enjoy!